Best Blueberry Streusel Muffins
These are the Best Blueberry Streusel Muffins! They’re big, beautiful and tender loaded with blueberries and crowned with a sweet crunchy streusel topping.
Do you have a recipe you consider the best? My dear friend Becky, Vintage Mixer, posted several of her best recipes lately and I couldn’t resist baking “the best blueberry muffins that you’ll ever sink your teeth into.”
This recipe was given to her by the chef at Communal and it is a big, beautiful muffin that rises over the top of the muffins cups. It’s loaded with 2 cups of blueberries which don’t sink to the bottom of the muffin because of the thick, coffee-cake-like batter.
Our family loves a streusel topping on muffins so I added an easy to make sweet/sandy streusel topping. Muffins without a streusel topping are kind of like cupcakes without frosting. Delicious without it, but irresistible with it.
I think the next time I make these muffins, I’ll use muffin liners so that clean-up is a bit easier and because a muffin this gorgeous really deserves to be all dressed up. I’ll have to find out where Becky bought her beautiful muffin liners.
Tip: When baking something that comes together as quickly as muffins, it’s especially important to have all your ingredients gathered together and ready to go (mis en place). If you have everything assembled, from scratch muffins don’t take much more time than muffins from a box. I like to make the streusel topping first so that it’s ready to sprinkle on and I don’t get lazy and leave it off.
Best Blueberry Streusel Muffins
Ingredients:
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 2 cups blueberries, fresh or frozen
Streusel Topping
- 4 tablespoons sugar
- 1 tablespoon flour
- 2 teaspoons vegetable oil
Directions:
Preheat oven to 350º. Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners.
Prepare streusel topping and set aside.
In a small bowl, whisk together flour, baking powder and salt and set aside.
In a large bowl, beat butter and sugar until light and fluffy. Add eggs, vanilla and milk. Add flour mixture and stir until just combined.
Stir in blueberries.
Divide batter evenly into 12 muffin cups. Sprinkle muffins with streusel topping.
Bake at 350º for 20 to 25 min, until a tester inserted into the center comes out clean.
When muffins are done, cool for a few minutes in the muffin pan before removing to cool on a wire rack.
Streusel Topping
In a small bowl, whisk together sugar and flour. Add oil and mix until mixture has a sandy texture.
adapted from Vintage Mixer (Communal)
Other best muffin recipes:
How to Make the Best Muffins/One-Bowl Oatmeal Muffins, Simple Bites
Whole Wheat Apple Muffins, Smitten Kitchen
Banana Bread Muffins, Barbara Bakes
If you have a recipe you consider THE BEST, I’d love to hear about it. Thanks Becky for sharing yours!
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I just took these out of the oven, & tasted them…..they are just as good as you said!! They were so easy to make too! I’ll never be able to go back to a mix. Thank you for the recipe. This will definitely be on my Christmas brunch table.
Wow! These were a hit! Very delicious. Next time I will double the streusel though because we all need more streusel in our lives ❤️. Thanks for this and I can’t wait to check out more from you
Thanks Laura – you can’t go wrong with double streusel 🙂
These muffins are everything you said they would be!! Thank you so much they made my families morning!
Thanks so much Tamara! Your comment made my morning 🙂
My husband and I love these, and I’ve probably made them 3 times now. Frozen blueberries always seem to increase my cooking time by another 5 minutes (or it’s hard to get a clean fork if I hit a berry!). I haven’t tried it with fresh berries yet. Any suggestions? I make sure I keep a bag of frozen berries on hand, rather than risking fresh ones going bad. I have no desire to go back to using box mixes after eating these!
Thanks Jen – so nice to hear you love them as much as we do. Definitely hard to eat boxed blueberry muffins after having these. I would just add 5 minutes to the cook time and use your frozen berries.
Or could you make the batter the night before? Just try to save some time in the morning!
Not really because your baking powder starts working as soon as it’s wet. You could mix the streusel topping and the dry ingredients together the night before and leave the butter out on the counter with the sugar ready to mix in the morning. Then they’d come together really quickly.
Thank you for your quick reply and for the suggestions. That helps!
These look delicious! Can you make them the night before?
Thanks Kim – you can, but the streusel topping is definitely best right after they’re made. Sometimes I’ll put a paper towel on top of them in a Ziploc bag to absorb some of the moisture.
These were absolutely the most delicious muffins I have ever had!
I’m wondering though, could the batter recipe be used to make banana chocolate chip muffins as well?
Thanks Rachel – so glad you loved them. The banana would throw the ratios off. Try this recipe instead http://www.barbarabakes.com/chunky-monkey-banana-muffins/ It’s great!
Just made these with my littles and they are so so yummy! Most definitely are go to blueberry muffin recipe now! 😋👍
Thanks Shannon! I think so too 🙂